Caffè Sicilia in Noto, a Baroque town in the hilly southeast corner of Sicily, has been a destination since it opened in 1892. Now owned by Corrado Assenza, the fourth generation of the founding family, it is a resource for some of Sicily’s most treasured confections. Corrado follows the longstanding tradition of preserving citrus peels slowly, without additives, merely sugared in the final stage of production. Beatrice Ughi’s Bronx-based company, Gustiamo, now imports the bergamot, orange and lemon varieties, all in large slabs of peel rendered moist, fragrant and arrestingly fresh-tasting. Use them as you would candied fruits in baking, sliver them to season cocktails or use them to dress roast duck, seafood or even pasta. As a nibble, before you know it they’re gone.
Sicilian Candied Citrus, $27 to $30 for 10.58 ounces, gustiamo.com.
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